Non-bitter enzyme modified cheese flavoring material and spray dried product

Abstract

A non-bitter enzyme modified cheese flavoring composition made by effecting proteolysis in warmed hard cheese with high levels of a purified microbial coagulase enzyme. In the paste form, this composition has a high solids content and is spreadable at refrigerator temperature. In another embodiment, the composition is spray-dried as a granular product having instant cold water dispersibility.

What is claimed is: 
     
       1. A non-bitter flavoring material that can be eaten as is or added to a foodstuff to impart a cheese flavor to the foodstuff, comprising a proteolyzed mixture of a cheese having at least 60% by weight solids and a purified microbial coagulase having proteolytic activity,   said mixture having been thinned by proteolysis at a pH of less than 4.9 and at a temperature in the range of 80 degrees to 120 degrees Farenheit, and   said coagulase being inactivated after said proteolysis.   
     
     
       2. The flavoring material of claim 1 further comprising a lipase. 
     
     
       3. The flavoring material of claim 1 having a smooth, spreadable texture at refrigerator temperatures. 
     
     
       4. A flavoring material according to claim 1, wherein the amount of said purified microbial coagulase based on the weight of said cheese is from about 0.5% to about 1.0%. 
     
     
       5. A spray-dried non-bitter cheese flavoring material comprising a proteolyzed, homogenized mixture of a cheese and a purified microbial coagulase having proteolytic activity, wherein the mixture is at least 60% by weight solids,   said mixture having been thinned by proteolysis at a pH of less than 4.9 and at a temperature in the range of 80 degrees to 120 degrees Farenheit,   said coagulase having been inactivated after said proteolysis, and   said spray-dried material being in granular form and being instantly dispersible in cold water.